- 1 Tbsp. coconut oil
- 1 medium zucchini, cut into ¼ thick slices
- 1 small onion, thinly sliced
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 pasilla pepper, diced
- 1 small tomato, diced
- 1 (4-6 ounce) cod fillet
- 2 Tbsp. Chopped parsley
1.) In a large skillet, head oil over medium heat. Add zucchini, onion,
garlic, and a pinch of salt and pepper; cook, stirring occasionally, for
about 10 minutes. Stir in tomatoes and peppers; simmer over medium-
heat for 10 minutes more.
2.) Add fish fillets into the sauce, spooning over mixture over the top of
fillets. Cover the pan and continue to simmer until fish is cooked
through, about 10 minutes. Sprinkle with parsley and serve warm
- 8-12 stalks of asparagus
1.) Snap off the dry ends of the asparagus. Heat the oven to 425°F. Snap
off the woody ends of the asparagus and discard.
2.) Drizzle with coconut oil. Spread the asparagus in a single layer on a
baking sheet and drizzle lightly with olive oil. …
3.) Sprinkle with salt and pepper. …
4.) Roast for 15 to 20 minutes.